Pappardelle Pasta with Peas, Ricotta, and Mint
Perfect Spring Pasta
1 package pappardelle pasta (or your favorite shape)
1/2 to 1 cup reserved pasta cooking water
1 1/2 cup ricotta cheese
1 cup frozen peas
2 Tbsp fresh mint
1 Tbsp fresh lemon juice
1/4 tsp black pepper
1/2 tsp salt
Crumbled ricotta salata or shaved parmesan for topping
Cook pasta in salted water according to package directions, reserving 1 cup pasta water before draining. Add ricotta, peas, mint and lemon juice to a food processor and pulse until combined, stir in salt and pepper. Toss ricotta mixture and pasta together, add reserved cooking liquid 1/4 cup at a time until sauce is desired consistency. Serve topped with crumbled ricotta salata or shaved parmesan.
Servingsno serving information available
no nutrition information available
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